Beef Tenderloin with Parmesan-Herb Stuffing

By khojnicki

Ingredients

• 2 tbsp butter
• 1 cup sliced, fresh cremini mushrooms
• 1/2 cup chopped shallots
• 2 tbsp snipped fresh parsley
• 1 tsp snipped fresh rosemary
• 1 tsp snipped fresh thyme
• 2 cloves garlic, minced
• 4 oz. prosciutto, cut into 1/4" pieces
• 1 cup plain croutons, coarsely crumbled
• 1/2 cup grated parmesan cheese
• Ground black pepper
• 1 4-5 lb center cut beef tenderloin roast
• Salt
• 3 tbsp olive oil
• 1 medium onion, cut into quarters
• 2 fresh rosemary sprigs
• 1 tbsp fresh thyme leaves
• 4 cloves garlic
• 1 tbsp tomato paste
• 1/2 cup dry red wine
• 3 cups lower sodium beef broth

Details

Preparation time 40mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 425 degrees F. For stuffing, in a large skillet melt butter over medium high heat. Add mushrooms and shallots; cook until shallots are tender. Stir in parsley, snipped rosemary, snipped thyme and minced garlic; cook and stir for 1 min. Transfer mixture to a bowl; stir in prosciutto, croutons and cheese. Season with salt and pepper. Spread stuffing on a large plate, cool just until warm.

Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through the other side. Open the meat like a book. Sprinkle all sides with salt and pepper, pressing seasonings into the meat.

Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close. Tie about every 2" with 100 per cent cotton kitchen string.

Place a large roasting pan over two burners. Add oil to pan; heat over medium high heat. Add meat; cook about 4 mins or until brown, turning once to brown evenly. Remove from heat. Scatter onion, rosemary springs, thyme leaves, garlic cloves around the meat.

Roast, uncovered for 30-40 mins or until temperature reads 135 degrees F. Transfer meat to a cutting board. Cover with foil and let stand 15 mins.

Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato paste; cook over medium high heat for 1 min. Add wine, stirring to scrape up browned bits. Stir in broth. Bring to boil, reduce heat. Boil gently, uncovered for about 5 mins. Season with taste with salt and pepper; strain into a gravy dish.

Remove string from the meat. Cut into 1" thick slices. Serve with wine sauce.